Funeral potatoes are definitely not as depressing as they sound. These interestingly named spuds are actually a mess of creamy, cheesy deliciousness. Unlike their namesakes, you will have a smile on your face the entire time you are at this 'funeral'.
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Cook your green beans so they keep their color
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Make Camote Fries or Sweet Potato Fries for Breakfast
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Make a radish rosette to garnish your food
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Make Jamie Oliver's Pete Courgette chips
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Mix homemade Japanese-style pickles with zucchini, vinegar and spices
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Julienne cut vegetables
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Make tendon (Japanese Tempura Rice Bowl)
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Make carrot caviar
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Cooked southern collard greens with turkey legs
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Find and eat wild Watercress without being poisoned
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Baton vegetables
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Cook fresh pumpkin flowers
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Prepare leeks for soups
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Coal-roast potatoes wrapped in aluminum
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Make an old fashioned chow-chow or pickle relish
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Prepare deep fried sweet banana peppers
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Cut a potato into 1/4 inch batons for french fries
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Cook okra with tomato sauce
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Make a Nepalese vegetable momo with sesame chutney
How To:
Make fire and ice pickles
How To:
Cook your green beans so they keep their color
How To:
Make Camote Fries or Sweet Potato Fries for Breakfast
How To:
Make a radish rosette to garnish your food
How To:
Make Jamie Oliver's Pete Courgette chips
How To:
Mix homemade Japanese-style pickles with zucchini, vinegar and spices
How To:
Julienne cut vegetables
How To:
Make tendon (Japanese Tempura Rice Bowl)
How To:
Cooked southern collard greens with turkey legs
How To:
Make carrot caviar
How To:
Find and eat wild Watercress without being poisoned
How To:
Baton vegetables
How To:
Cook fresh pumpkin flowers
How To:
Prepare leeks for soups
How To:
Coal-roast potatoes wrapped in aluminum
How To:
Make an old fashioned chow-chow or pickle relish
How To:
Prepare deep fried sweet banana peppers
How To:
Cut a potato into 1/4 inch batons for french fries
How To:
Cook okra with tomato sauce
How To:
Make a Nepalese vegetable momo with sesame chutney
How To:
Make fire and ice pickles
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